Detection methods for the identification of Alicyclobacillus species involved in food spoilage

摘要

Alicyclobacilli are thermo-acidophilic, endospore forming, non-pathogenic bacteria which can grow and multiply in acidic products such as fruit and vegetable juices, concentrates, and beverages, to cell concentra- tions high enough to produce off-flavour and odour taints, leading to product spoilage. As they can survive the common product thermal processing, like pasteur-isation, a problem for the food industry has recently arisen and has not been solved yet. The bacterial char-acteristics, the impact for food industry in terms of spoilage incidents, as well as the currently available methods of detection are reported in the present re-view article.